Sweet and sour are two of the five flavors of classical Chinese cooking (along with salty, pungent, and bitter), and _go lo yuk_, as the dish is called, is a favorite way to prepare pork in Cantonese cooking. The recipe here has a lighter sauce more akin to the Cantonese version than the overly sweet goopiness of bad takeout versions, but it also has the crispy boneless pork that any lover of this dish will recognize. I prefer fresh pineapple, but if you like your dish sweeter, use canned pineapple and reserve some of the juice from the can to add to the sauce in place of fresh pineapple juice.

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a [Palm Tree Christmas menu](http://origin.stag.epicurious.com/articlesguides/holidays/christmas/kris-wessel-florida-christmas) he created exclusively for Epicurious. It showcases Florida oranges and grapefruits, which are at their peak during December.